Friday, December 19, 2014

Apples are always plentiful this time of year, and this is a favorite way to eat them. Apples differ in variety in that some are better suited to eating fresh, others for cooking and baking, cider, and others for preserving. My #1 favorite apple for pies and dumplings is a Macintosh. Excellent flavor, and it cooks/bakes up tender without being mushy or too crunchy. Winesaps come in for a close second.

In a large bowl, combine flour and salt; cut in shortening
until crumbly. Gradually add water, tossing with a fork until dough forms a
ball. Divide into eight portions. Cover and refrigerate at least 30 minutes or
until easy to handle.

Preheat oven to 350°. Roll each portion of dough between two
lightly floured sheets of waxed paper into a 7-in. square. Place an apple on
each square. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the
center of each apple.

Gently bring up corners of pastry to each center; pinch
edges to seal. If desired, cut out apple leaves and stems from dough scraps;
attach to dumplings with water. Place in a greased 13x9-in. baking dish.
Sprinkle with remaining cinnamon-sugar.

In a large saucepan, combine sauce ingredients. Bring just
to a boil, stirring until blended. Pour over apples.

Another holiday favorite is peanut brittle and this is so easy, you'll wonder why you didn't make it before. All done in the microwave.

Peanut Brittle

Ingredients

1 cup white sugar

1/2 cup light corn syrup

1 cup salted peanuts

1 teaspoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Directions

Butter a cookie sheet. Combine sugar and corn syrup in a 2
quart glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave
on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1
1/2 minutes.

Stir in baking soda until light and foamy. Pour onto cookie
sheet and spread thin. Cool completely and break into pieces and serve.

This week is the Festival of Lights. While I don't have much time to devote to it this year while working, we still observe and celebrate. For those that would like to know more about this special week and why it is important,

My silver tree of life menorah had an untimely accident so this piece above acted in its place this year. I always want lamb for this celebration, as I do Passover. So, Hanukkah dinner this year was Montreal seasoned lamb shank chops with mint jelly, latkes, red beets, spinach with a pinch of vinegar and salt, cinnamon applesauce, and a bottle of Bully Hill's Sweet Walter Red wine. Red velvet cheesecake served as dessert. If you look back through the archives, you will find numerous Hanukkah recipes I've posted for this time of year. Sadly, I didn't have time to make my apple cake or kugel this year.

Tomorrow I will make matzo ball soup, which I think should just be a staple for the season, period. Nothing spells comfort food like matzo ball soup!

Matzo Ball Soup!

Ingredients

Chicken Soup:

1 (5 or 6 pound) hen

2 large celery stalks with leaves, chopped

2 large carrots, sliced in big chunks

1 onion, quartered

3 sprigs parsley

3 sprigs fresh dill (or 1 teaspoon dried)

Salt and pepper, to taste

Matzoh Balls:

4 eggs, lightly beaten

4 tablespoons chicken fat (from the above soup)

1 cup matzoh meal

2 teaspoons salt

1/4 cup hot water

12 cups salted water

Directions

Wash the chicken with water and place in pot. Cover with
water and bring to a boil over high heat, skimming off bubbling foam as it
forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered
at lower heat, for at least 45 minutes, until the chicken seems done. The
chicken will come away easily from the bone. Pour soup through strainer to get
a clear broth. Let cool. When broth has completely cooled, skim off the fat and
save for the matzoh balls.

In a mixing bowl, mix together 4 eggs and 4 tablespoons
chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and
refrigerate for at least 1 hour. Form the matzoh dough into balls the size of
walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and
cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer.
Remove matzoh balls from hot water with a slotted spoon and add to the
simmering chicken broth just a few minutes before serving.

Note: If you are concerned if the oils or other ingredients
in these recipes are suitable for Passover, seek non-dairy substitutes or
ingredients that are certified kosher for Passover.

I've been AWOL again. Work/life balance isn't the best at this time of year but I still love and enjoy it. As some of you know, I love to decorate for the holidays, although I didn't have time to go all out this year. So here is a small tour. This is one of the nicest trees I've had in a long time, a nice concolor fir tree. The smell is amazing! While no fancy tablescapes this year, at least it feels like home.

My poor Nativity set is hiding underneath the coffee table due to rambunctious dogs!

The angel topper is special to me this year as I found her for $3 at a flea market shop and she is just the very angel I have been searching for for years. I wanted an angel but thought most looked so cheesy. But this one is perfect for me!

Many thanks to my best friend for gifting me with this lovely Morgan horse garden stake. I love it so much, I worked it into my porch decorating!

I decorate my dining room chandelier every year as well, it's too good of an opportunity to miss!

WELCOME!

I love to cook. While only an amateur on the fine dining front, I certainly appreciate excellent food of all kinds. Living in this region, I am fortunate enough to have grown and been exposed to a variety of ethnic flavors from Polish, German, Jewish, Irish and Italian influences. The area is rural with a population rich in these backgrounds, having come here for farming and mining as it is also by the Coal Region. Bordering the farming valleys and the Coal Region is PA Dutch Country. (This food and background is not Dutch, but German.) This makes for an interesting fusion, rustic and layered with flavors. Due to the prolific fresh produce, products, and many fresh proteins, flavors pop due to their kaleidoscope of flavor with the changing seasons. Rural and ethnic festivals that really celebrate food are also a major part of my life here. I plan to share from these and family recipes as well, also sharing my favorite places along the way. My friends often tease that they like to travel with me because they know they will eat and drink well!